Description
A fast, flavor-packed spread made with olives, capers, and garlic, perfect for appetizers.
Ingredients
Scale
- 2 cups pitted Kalamata olives
- 1/2 cup pitted green olives (Castelvetrano or Castelverde)
- 2 tbsp capers, rinsed
- 1–2 anchovy fillets (optional)
- 1 small garlic clove, minced
- 2 tbsp fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 2 tbsp chopped fresh parsley
- Freshly ground black pepper to taste
- Optional: 1 tsp lemon zest
Instructions
- Start by pitting and rinsing brined olives if they’re very salty.
- Pulse olives, capers, garlic, and anchovies (if using) in a food processor in 6–8 short bursts until coarsely chopped.
- Transfer to a bowl and fold in lemon juice, 1/3 cup extra-virgin olive oil, and chopped parsley.
- Taste and adjust seasoning as needed.
Notes
Store in an airtight jar in the refrigerator for up to 5 days; press a layer of olive oil on top to slow oxidation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Rough-chop or pulse in a food processor
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg